PanaPesca USA, a U.S. importer and processor of squid and other seafood, recently made several key hires as it works to grow its sales in both foodservice and retail.
The Pembroke, Massachusetts, U.S.A.-headquartered company recently hired Nancy Brooks as vice president of sales to replace Paul F. Kearns Jr., who died in January, 2025 after serving as PanaPesca’s vice president of sales for 22 years.
Brooks previously held key positions at foodservice distributor Sysco Corporation, The United States Steel Corporation, and most recently at a startup in the Asian food manufacturing sector.
In February, PanaPesca also brought on Gary Wooten, previously sales and business development director for Thai Union Group, as its new director of sales. A veteran of Thai Union for 18 years, Wooten managed Walmart and Sam's Club branded and private label businesses.
“Gary’s background in category management, forecasting, trade execution, and private label retail will strengthen PanaPesca’s retail strategy and partnerships,” PanaPesca said on LinkedIn.
Panapesca also hired Noah Clark as one of its new regional sales managers. Clark previously spent 29 years as the national accounts manager for The Town Dock, followed by many other seafood companies, including Afritex Ventures and Pier Fish Company.
“Raised in Rhode Island’s leading squid fishery, he has worked closely with vessels, processing teams, and customers across foodservice, distributor, restaurant, and retail channels. Noah’s category expertise and steady, team-oriented approach will support continued growth in key markets,” PanaPesca said.
Nikolas Bouth, who previously served as director of national accounts for Supreme Crab & Seafood, was hired as another regional sales manager. Bouth will support restaurant operators across Florida, working with both regional groups and national chain partners to expand distribution and strengthen market presence.
The hires reflect PanaPesca’s “ongoing focus on experience, execution, and long-term partnerships,” Brooks told SeafoodSource.
“We are in growth mode. We are bringing in seasoned sales executives, and I’m part of that, with my wide and deep network,” Brooks said. “Gary and Noah have that as well.”
The company’s aggressive growth plans include both retail and foodservice expansion.
The company will venture into private label retail seafood manufacturing, along with expanding value-added options.
“For over 30 years, we’ve focused on bringing high-quality seafood to market through innovation, responsible sourcing, and culinary expertise. Now we’re preparing to introduce something designed for no prep. No complexity. Just great seafood, ready to enjoy,” the company teased on LinkedIn.
PanaPesca said it will unveil the new products during Seafood Expo North America in Boston, running from 15 to 17 March in Massachusetts, U.S.A.
Brooks said she is utilizing her experience with Sysco to build relationships with foodservice distributors and clients, demonstrating the value and quality of calamari.
“A pure form of protein is calamari, and it is a less expensive option than ribeye,” Brooks said. Everyone is looking to create value on their menu, and “we have an incredible value proposition,” she added.
Brooks said she aims to educate restaurant operators that “calamari is not just a deep-fried option.”
"You can use our calamari steaks, a calamari piccata, and more. We can help take calamari out of the appetizer category and to the center-of-the-plate,” brooks said.
Panapesca’s value proposition includes producing a high quality product along with its sustainable sourcing strategy, purchasing seafood that is certified by Global Seafood Alliance’s Best Aquaculture Practices, Marine Stewardship Council, and other certifications.
“It’s about having the best quality product while still navigating the realities of tariffs,” Brooks said.
